What kind of cottage cheese is best for keto bagels?

Full-fat, small-curd cottage cheese works best—specifically 4% milkfat. Brands like Good Culture offer high-protein options that blend smoothly into the dough and add structure. Avoid fat-free or large-curd varieties, which can create too much moisture or a lumpy texture.

Are these bagels gluten-free?

Yes. Since they’re made with almond flour and cottage cheese, there’s no wheat or gluten in the mix. Just be sure to double-check that your baking powder and toppings (like bagel seasoning) are gluten-free as well. These bagels are naturally grain-free and celiac-friendly.

Can I use Greek yogurt instead of cottage cheese?

You can, and many keto bakers do. Greek yogurt creates a slightly thicker and tangier dough. The texture will be denser and the flavor more tart, but still very satisfying. Stick with unsweetened full-fat Greek yogurt for best keto macros.

How do I make them more chewy like real bagels?

To get closer to the chew of a traditional bagel, try adding ¼ tsp xanthan gum to the dough. It adds elasticity without carbs. You can also experiment with an egg yolk or two to firm up the texture, or use a hot water bath pre-bake like with traditional bagels—though that adds an extra step.

Keto Cottage Cheese Bagels – Easy, Fluffy & Delicious

Ingredients

Scale

2 cups almond flour

1 cup full fat cottage cheese

1 large egg

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon everything Bagel seasoning

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, baking powder, and salt.

3. Add cottage cheese and the egg. Mix until a thick dough forms.

4. Divide dough into 6 portions. Roll each into a rope and shape into a bagel.

5. Place on the baking sheet. Brush tops with egg wash if desired.

6. Sprinkle with bagel seasoning. Bake 18–22 minutes until golden.

7. Cool slightly before serving. Enjoy warm or toasted.

Notes

Store in the fridge for up to 5 days or freeze for 3 months.

Toast before serving for best texture.

Author: Jack
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: American